Steps to Make Parcel Leaf Celery

Bay Leaf Beet Soup

Leaf celery is also called cutting celery, parcel, smallage, zwolsche krul, and german celery.

Recipe Summary Bay Leaf Beet Soup

This is a rich, flavorful, vegetarian soup that hits the spot! Sweet and spicy undertones complement the beets. Great as a meal or as an appetizer.

Ingredients | Parcel Leaf Celery

4 large red beets, trimmed

2 tablespoons extra virgin olive oil

1 red onion, chopped

2 tablespoons chopped leek

4 cloves garlic, chopped

4 cups vegetable broth

5 bay leaves, broken in half

1 pinch ground cinnamon

¼ teaspoon salt, or to taste

¼ teaspoon ground black pepper

⅛ teaspoon dried oregano

⅛ teaspoon dried basil

1 pinch ground cinnamon

1 pinch ground cumin

1 pinch dried tarragon

Directions

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.

Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.

Info | Parcel Leaf Celery

prep: 20 mins cook: 1 hr 25 mins total: 1 hr 45 mins Servings: 8 Yield: 8 servings

TAG : Bay Leaf Beet Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,